Creamy Caramel Pumpkin Cake

Creamy Caramel Pumpkin Cake-

Creamy Caramel Pumkpin Cake is an easy to make, grain free, favorite pumpkin cake covered with a gooey caramel sauce. Paleo with a low carb version. Fall is my favorite season with it’s mild weather and wonderful food. Not that I don’t enjoy pumpkin any time of the year.

Pumpkin is naturally low carb but still sweet and delicious in baked goods. It is high in fiber, rich in vitamins, and contains beta carotene, and anti-cancer properties. I served this with homemade whipped cream or coconut cream.

Pour wet mixture into dry mixture and combine thoroughly, scraping the sides and breaking up any clumps. Pour or spoon batter into prepared cake pan, and spread batter evenly around the pan.

Sprinkle optional crushed walnuts on top of cake batter. Bake at 350F for 28 to 34 minutes, or until toothpick comes out of center clean. Remove from oven and cool.

Now you can make the caramel sauce. In a small sauce pan over medium high heat melt and stir: 2 tbsp butter or coconut oil, 2 tbsp coconut sugar or eyrthritol for low carb, 3 tbsp coconut milk or heavy cream, and 1/8 tsp molasses. Stir continuously until it comes to just a low boil, and remove from heat. Let set a minute to thicken. Then add 1/8 tsp vanilla extract and stir in.

Pour caramel sauce over cake and serve. Can also top with homemade whip cream or coconut cream.

Recipe and Directions with & for printable recipe card and nutritional data scroll to bottom :

Pour wet mixture into dry mixture and combine thoroughly, scraping the sides and breaking up any clumps. Pour or spoon batter into prepared cake pan, and spread batter evenly around the pan.

Sprinkle optional crushed walnuts on top of cake batter. Bake at 350F for 28 to 34 minutes, or until toothpick comes out of center clean. Remove from oven and cool.

Now you can make the caramel sauce. In a small sauce pan over medium high heat melt and stir: 2 tbsp butter or coconut oil, 2 tbsp coconut sugar or eyrthritol for low carb, 3 tbsp coconut milk or heavy cream, and 1/8 tsp molasses. Stir continuously until it comes to just a low boil, and remove from heat. Let set a minute to thicken. Then add 1/8 tsp vanilla extract and stir in.

Pour caramel sauce over cake and serve. Can also top with homemade whip cream or coconut cream.

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Comments

I have to say, I’m not sure about this one. I tried it twice, cause yeah, the first time the fault was all mine. Turns out you cannot make your own coconut flour out of dried unsweetened coconut! It’s very thin. My sister asked why I made a giant gingerbread cookie. And it kind of tastes like a gingerbread cookie. It’s not bad, but I’m not craving another piece. The sauce though is really good. Like, really good. Strong taste of coconut, and I’ve never seen coconut caramel anyplace else. I did make a second batch with monkfruit (Erythritol blend, I like sugarlike monkfruit) instead of coconut sugar and regular full fat milk for the non coconut lovers, and it was just as good. So I don’t know about the cake, just taste wise, nothing wrong with the recipe, but the caramel is a keeper. I’m impressed with your recipes. As a diabetic, it’s nice to find no fuss food that fits my rules.

Hi Kim, if you are not a fan of coconut, you can use almond flour in the recipe, just use 3 to 4 times the amount (1 1/2 to 2 cups almond flour). And heavy cream can be used instead of coconut milk in the caramel sauce. I like to give dairy and nut free options for people with food allergies. Most recipes can use almond or cashew flour in place of the coconut flour, using 3 to 4 times the amount. ~Stacey

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